This peach and blueberry casserole is a delightful dessert or breakfast treat that highlights the natural sweetness of summer fruits. Juicy fresh peaches and plump blueberries are baked together until tender, creating a warm, aromatic filling. The dish is crowned with a simple, homemade biscuit-style topping that becomes golden and crisp in the oven. A hint of cinnamon adds warmth, while a drizzle of melted butter ensures a rich texture. It’s perfect for weekend brunches, potlucks, or a comforting end to a summer dinner. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Peach & Blueberry Casserole
Description
This peach and blueberry casserole is a delightful dessert or breakfast treat that highlights the natural sweetness of summer fruits. Juicy fresh peaches and plump blueberries are baked together until tender, creating a warm, aromatic filling. The dish is crowned with a simple, homemade biscuit-style topping that becomes golden and crisp in the oven. A hint of cinnamon adds warmth, while a drizzle of melted butter ensures a rich texture. It&# 226;ÂÂs perfect for weekend brunches, potlucks, or a comforting end to a summer dinner. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Position oven rack in the lower third of the oven.
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Butter a 2-quart shallow casserole dish and set aside.
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Fill a large pot with water and bring to a boil. Prepare a bowl of ice water.
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Blanche peaches in boiling water for 15-30 seconds, until skins loosen and wrinkle when pressed.
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Transfer peaches to the ice water bath to cool. Peel skins off with your fingers, then slice peaches into wedges.
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Wash and drain blueberries.
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Place sliced peaches in the prepared casserole dish and top with blueberries.
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Sprinkle 2 tablespoons of sugar over the fruit.
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In a mixing bowl, sift together flour, 3/4 cup sugar, baking powder, and salt.
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Add the unbeaten egg to the dry ingredients. Beat with a fork until moistened, then use a pastry blender or food processor to mix until just combined and crumbly. Do not overmix.
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Sprinkle the topping evenly over the fruit in a thin, uneven layer.
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Drizzle melted butter evenly over the topping.
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In a small bowl, mix cinnamon with the remaining 1 tablespoon sugar and sprinkle over the top.
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Bake uncovered for 15 minutes.
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Increase oven temperature to 400ðF (200ðC) and bake for another 12-15 minutes, until the topping is golden brown and fruit is bubbly.
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Allow to cool slightly before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 88.5kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.3mg1%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 3.4g14%
- Sugars 19.1g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This casserole can be prepared ahead of time. Assemble the dish, cover, and refrigerate. Let it stand at room temperature for about 30 minutes before baking. You may need to add a few extra minutes to the baking time if starting from cold.
If peaches are very ripe, they may release more liquid. This is normal and adds to the syrupy texture of the dessert.
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan butter.
Serve warm with vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
